PREP TIME: 5 MINUTES

COOK TIME: 15-20 MINUTES

TOTAL TIME:  20-25 MINUTES

YIELDS: ONE SERVING 

INGREDIENTS

PASTA

• ≈ 100 GRAMS spaghetti

• 1/2 TEASPOON salt

​

​

SAUCE

• 1/4 CUP bacon (pancetta or guanciale), roughly diced

• 1 CLOVE garlic

• 1 egg

• 1 TABLESPOON Parmigiano-Reggiano (parmesan) cheese (or Pecorino-Romao cheese), finely grated

• pepper

STEPS

1. PRESS DOWN ON THE GARLIC USING THE SIDE OF THE KNIFE TO SO THAT THE GARLIC IS WHOLE BUT MORE FLAVOR CAN BE DRAWN OUT. PLACE GARLIC AND BACON INTO PAN OVER MEDIUM-HIGH HEAT.

2. POUR SALT INTO WATER (1 LITRE PER 100 GRAMS OF PASTA) AND WAIT FOR THE WATER TO BOIL BEFORE PUTTING THE SPAGHETTI IN. SET THE TIMER BASED ON THE PACKAGING OF THE SPAGHETTI AND STIR THEM AROUND EVERY SO OFTEN UNTIL THEY ARE AL DENTE (TO THE TOOTH: NOT TOO SOFT, NOT TOO HARD, BUT JUUUUUST RIGHT).

3. WHISK EGG, PARMESAN AND A HANDFUL OF PEPPER IN A SEPARATE BOWL UNTIL WELL COMBINED.

4. ONCE THE BACON BECOMES GOLDEN AND ALMOST CRIPSY, TURN OFF THE HEAT AND SET ASIDE TO COOL.

   • DO NOT LEAVE SAUCE PAN ON ELECTRIC STOVE, THE OIL WILL NOT COOL DOWN AS QUICKLY.

5. POUR SPAGHETTI INTO SAUCE PAN WITH 1 (OR 2, IF NOT A LOT OF OIL IN SAUCE PAN) TABLESPOONS OF PASTA WATER AND STIR.

6. QUICKLY POUR IN EGG MIXTURE, UNTIL SAUCE BECOMES CREAMY. SERVE WITH SOME MORE FRESHLY CRACKED PEPPER AND PARMESAN.

tip: save the pasta water so that you can use it to thin out the sauce!